Falooda Recipe – Kulfi, Sabja Seeds & Rose Syrup Delight

Last Updated on 4 months by Neha Deshmukh

Falooda Recipe – Kulfi, Sabja Seeds & Rose Syrup Delight

Okay, let’s be real. Is there anything more refreshing on a hot day than a tall glass of Falooda? Seriously, this drink is pure nostalgia for me – I remember my dadi (grandmother) making it for us during summer holidays, and it instantly transports me back! It’s sweet, creamy, and has the most delightful texture. Today, I’m sharing my go-to recipe for this classic Indian dessert drink. It’s easier than you think, and totally worth the effort!

Why You’ll Love This Recipe

This Falooda recipe is a winner for so many reasons. It’s incredibly customizable – you can tweak the sweetness, add different flavors, or even make it vegan! Plus, it’s a showstopper. The layers of textures and colors are just beautiful. But most of all, it’s unbelievably delicious and the perfect treat to beat the heat.

Ingredients

Here’s what you’ll need to make this dreamy Falooda:

• 2 Kulfi
• ¾ cup Falooda Sev
• ½ tsp Sabja Seeds
• 5-6 tbsp Rose Syrup (more or less to taste)
• 6-8 Pistachios, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Sabja Seeds: These tiny seeds are a powerhouse of goodness! They’re packed with fiber and omega-3s. Important: You absolutely must soak them in water for at least 30 minutes (or even longer!) before using. They expand and become gelatinous, which is key to the Falooda texture. About 1 tablespoon of seeds to ½ cup of water is a good ratio.
• Falooda Sev: You can find Falooda Sev at most Indian grocery stores. It comes in different thicknesses – I prefer the thinner variety, but use what you like! It’s made from cornflour/maida and gives that signature chewy texture.
• Kulfi: Kulfi is the traditional ice cream used in Falooda. You can use store-bought kulfi (mango, pistachio, or malai are popular choices) or make your own! Homemade kulfi is amazing, but definitely takes more time.
• Rose Syrup: The quality of your rose syrup matters. Look for a brand that uses real rose petals for the best flavor. If you can’t find rose syrup, you can use rose water (about 1-2 tsp) mixed with sugar syrup.
• Pistachios: Freshly chopped pistachios add a lovely crunch and nutty flavor. You can also use almonds or other nuts if you prefer.

Step-By-Step Instructions

Alright, let’s get to making this magic happen!

1. First, make sure your sabja seeds are soaked! This is the step you can do ahead of time.
2. In a serving glass or bowl, start by layering the soaked sabja seeds. Don’t drain them – you want all that lovely gel!
3. Next, add a generous helping of falooda sev over the sabja seeds.
4. Now for the star – gently unmold your kulfi and place it on top of the falooda layer. If it’s a large kulfi, you can slice it for easier eating.
5. Drizzle generously with rose syrup. Don’t be shy!
6. Top with more falooda sev and a sprinkle of chopped pistachios.
7. Serve immediately and enjoy!

Expert Tips

• Chill your glasses: Pop your serving glasses in the freezer for 10-15 minutes before assembling the Falooda. It keeps everything extra cool and refreshing.
• Don’t oversoak the sabja seeds: They’ll get too gelatinous and mushy. 30-60 minutes is perfect.
• Adjust the sweetness: Rose syrup varies in sweetness, so taste as you go and add more or less to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Falooda: Use a plant-based kulfi (coconut or cashew-based are great options) and look for vegan falooda sev (some brands are now available!). You can also use agar-agar to create a similar texture to the traditional sev.
• Sugar-Free Falooda: Use a sugar-free rose syrup and a sugar-free kulfi. You can also use a natural sweetener like stevia or erythritol.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder or a few strands of saffron to the sabja seed mixture for a warm, aromatic flavor.
• Festival Adaptations: During Ramadan and Eid, my family loves making a slightly richer Falooda with a little bit of khoya (dried milk solids) added to the kulfi layer.

Serving Suggestions

Falooda is best enjoyed immediately after assembling. It’s a perfect dessert after a spicy Indian meal, or a refreshing treat on a hot afternoon. You can also serve it with a side of fresh fruit like mangoes or berries.

Storage Instructions

Honestly, Falooda is best enjoyed fresh. The sev will get soggy if stored for too long. However, you can soak the sabja seeds and store them in the fridge for up to 24 hours. You can also store the kulfi in the freezer.

FAQs

Let’s answer some common questions!

• What is Falooda traditionally made with? Traditionally, Falooda was made with vermicelli noodles, rose syrup, milk, and nuts. Over time, it evolved to include kulfi and sabja seeds.
• Can I make Falooda ahead of time? You can soak the sabja seeds ahead of time, but it’s best to assemble the Falooda just before serving.
• What is the best way to soak Sabja seeds? Soak 1 tablespoon of sabja seeds in ½ cup of water for at least 30 minutes, or until they become gelatinous.
• What can I substitute for Kulfi if I can’t find it? You can use regular ice cream (vanilla or pistachio work well), but it won’t have the same traditional flavor.
• How do I adjust the sweetness level in Falooda? Adjust the amount of rose syrup to your liking. Start with a little and add more as needed.
• What is Falooda Sev made of? Falooda Sev is typically made from cornflour (or maida) and sometimes potato starch. It’s extruded through a special machine to create those thin, noodle-like strands.

Enjoy making (and eating!) this delightful Falooda. I hope it brings a little bit of sunshine to your day!